WALNUT HORN COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
At our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. —Sharon Allen, Allentown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth. Shape into 1-in. balls; place in a container with waxed paper separating each layer. Cover and refrigerate overnight. , For filling, combine walnuts and 3-3/4 cups sugar (the mixture will be dry). In a small bowl, beat egg whites until soft peaks form; fold into nut mixture. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency. , Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered. Place a few balls at a time between two sheets of waxed paper. , Roll balls into 2-1/2-in. circles. Gently spread about 2 teaspoons of filling over each. Roll up; place seam side down on ungreased baking sheets. Curve the ends slightly. Bake at 350° for 20 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 237 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 103mg sodium, CarbohydrateContent 24g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
CREAM HORNS RECIPE (WITH PUFF PASTRY) | KITCHN
In this recipe, spiral tubes of puff pastry are stuffed with a luxurious, mousse-like lemon-vanilla whip.
Provided by Shilpa Uskokovic
Categories Dessert Snack Baked good Puff pastry
Total Time 2700S
Prep Time 1200S
Cook Time 1500S
Number Of Ingredients 8
Steps:
- Thaw 1 package puff pastry in the refrigerator according to package instructions.
- Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Wrap a 7x4-inch piece of aluminum foil around the outside of a sugar ice cream cone, starting at the tip. A small section at the top of the cone will remain exposed. Repeat with the remaining 11 sugar cones. (Alternatively, wrap 12 (1-inch-wide, 12-inch-long) wooden dowels individually in aluminum foil to completely cover.)
- Remove one sheet of puff pastry from the refrigerator (if your puff pastry comes in one sheet, cut in half to get 2 sheets). Unfold and use a rolling pin to gently smooth out any creases in the dough (the aim is just to seal any cracks and not to make the dough thinner or longer in length). Cut the pastry into 12 (about 1/2-inch-wide and 9-inch-long) strips. Repeat with remaining sheet of puff pastry.
- If using cones, wind 2 strips of pastry around each cone, starting at the tip of the cone. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Wrap the remaining cones.
- If using dowels, wind 2 strips of the pastry around a foil-wrapped dowel (or sugar cone) in a spiral, starting at one end of the dowel and overlapping it slightly. When connecting the first strip to the second strip, press firmly together where they meet before continuing to wrap the pastry. Repeat at the other end of the dowel. Wrap the remaining dowels.
- Place the wrapped pastries on 2 large rimmed baking sheets. If using cones, place them on their sides. Bake until the horns are light golden-brown, about 25 minutes.
- Let cool on baking sheets for 2 minutes, then carefully slip the horns off the dowels or ice cream cones (this is easier to do while the pastry is still warm). Place the horns on a wire rack and let cool completely, about 25 minutes. Meanwhile, make the filling.
- Place 2 cups cold heavy cream and 3 tablespoons granulated sugar in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant vanilla pudding mix, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon finely grated lemon zest. Continue whipping until thick, fluffy, and mousse-like, about 6 minutes. Transfer to a piping bag or large zip-top bag. Refrigerate until ready to use.
- Snip off one bottom corner of the piping bag or zip-top bag. Pipe the filling into the horns. Dust the cream horns with powdered sugar if desired. Cream horns are best eaten within 6 to 8 hours of being filled.
Nutrition Facts : SaturatedFatContent 25.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.9 g, SugarContent 17.2 g, ServingSize Serves 6, ProteinContent 7.2 g, FatContent 58.2 g, Calories 748 cal, SodiumContent 332.4 mg, FiberContent 1.2 g, CholesterolContent 0 mg
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